1 (12-oz.) bag coleslaw
\n1\/3 C. light coleslaw dressing (such as Marzetti)
\n1\/4 tsp. celery seeds
\n1 C. no-salt-added ketchup
\n1\/2 C. water
\n1\/4 C. cider vinegar
\n2 T. instant minced onion
\n2 T. dark brown sugar
\n1 T. prepared mustard
\n1 tsp. pepper
\n1 tsp. hot sauce
\n1\/2 tsp. garlic powder
\n1 1\/2 C. (3\/4 lb.) skinned, shredded roasted chicken breast (such as Tyson)
\n4 (2-oz.) slices Texas toast, lightly toasted<\/p>\n
Combine first 3 ingredients in a bowl; toss well to coat. Combine ketchup and next 8 ingredients (ketchup through garlic powder) in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until mixture begins to thicken. Stir in chicken, and cook 4 minutes or until roasted chicken is thoroughly heated. Top each toasted bread slice with 1\/2 C. chicken and 1\/2 C. coleslaw mixture.<\/p>\n
Yield: 4 servings
\nCalories: 421
\nFat: 8.9g
\nFiber: 3.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (12-oz.) bag coleslaw 1\/3 C. light coleslaw dressing (such as Marzetti) 1\/4 tsp. celery seeds 1 C. no-salt-added ketchup 1\/2 C. water 1\/4 C. cider vinegar 2 T. instant minced onion 2 T. dark brown sugar 1 T. prepared mustard 1 tsp. pepper 1 tsp. hot sauce 1\/2 tsp. garlic powder 1 1\/2 C. (3\/4 lb.) skinned, shredded roasted chicken breast (such as Tyson) 4 (2-oz.) slices Texas toast, lightly toasted Combine first 3 ingredients in a bowl; toss…<\/p>\n